Preheat the oven to 350ºF. Place the pecans on a baking sheet and roast in the oven for 5-10 minutes. Watch them carefully as they can burn quickly. Remove once they have roasted and slightly changed color. Cool and set aside.

Cut the pumpkin into cubes. Place in a large bowl. Melt 1 tablespoon of coconut oil and pour over the pumpkin, then sprinkle with a pinch salt and pepper. Mix well. Place the pumpkin on a baking sheet lined with parchment paper and roast until cooked through and golden.This may take 30–45 minutes, depending on your oven. Remove and cool slightly.

Cover your lamb chops with oil, salt, and pepper. Next, heat your BBQ or grill to medium-high. Place the chops on the BBQ and cook to your liking. Remove from the heat, cover lightly with foil, and rest for half the cooking time. For example, if you cooked your chops for 5 minutes, rest them for 2 1/2 minutes.

In a large bowl, mix the salad greens, pomegranate seeds, pecans, and pumpkin. In a small bowl, mix the olive oil, vinegar, a small pinch of salt, and pepper, then drizzle over the salad and toss well to combine.